Apricot Nectar Cookies
Yield
42 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | cup |
sugar
white |
|
| ¼ | cup |
brown sugar
dark, packed |
*
|
| 1 | cup |
butter
salted, softened |
|
| 1 | large |
eggs
|
|
| ¼ | cup |
apricot nectar
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| ¾ | cup |
apricots, dried
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 177 | ml |
sugar
white |
|
| 59 | ml |
brown sugar
dark, packed |
*
|
| 237 | ml |
butter
salted, softened |
|
| 1 | large |
eggs
|
|
| 59 | ml |
apricot nectar
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 177 | ml |
apricots, dried
chopped |
*
|
Directions
Preheat oven to 300℉ (150℃).
In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside.
In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.
Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 1½ inches apart. Bake for 22 to 24 minutes, or just unil cookies begin to brown at bottom edges.
Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.
